The Contribution of Scalded and Scalded-Fermented Rye Wholemeal Flour to Quality Parameters and Acrylamide Formation in Semi-Wheat-Rye Bread

por Klupsaite, Dovile, Starkute, Vytaute, Zokaityte, Egle, Cernauskas, Darius, Mockus, Ernestas, Kentra, Evaldas, Sliazaite, Rugilė, Abramaviciute, Gabriele, Sakaite, Paulina, Komarova, Vitalija, Tatarunaite, Ieva, Radziune, Sandra, Gliaubiciute, Paulina, Zimkaite, Monika, Kunce, Julius, Avizienyte, Sarune, Povilaityte, Milena, Sokolova, Kotryna, Rocha, João Miguel, Özogul, Fatih, Bartkiene, Elena
Publicado 2023